Chicken and Cellophane Noodle Salad
By America's Test KitchenPublished on April 29, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
8 ounces cellophane noodles or rice vermicelli 3 carrots, peeled and cut into 2-inch-long matchsticks2 seedless English cucumbers, peeled and cut into 2-inch-long matchsticks6 tablespoons rice vinegar ⅓ cup soy sauce 2 tablespoons vegetable oil 1 tablespoon toasted sesame oil 1 tablespoon grated fresh ginger 1 garlic clove, minced2 cups shredded rotisserie chicken
Before You Begin
We prefer English cucumbers in this recipe. If you use regular cucumbers, seed them or they will water down the dressing.
Instructions
- Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible.
- Meanwhile, toss carrots and cucumbers with 2 tablespoons vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining ¼ cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl.
- Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 ounces cellophane noodles or rice vermicelli
3 carrots, peeled and cut into 2-inch-long matchsticks
2 seedless English cucumbers, peeled and cut into 2-inch-long matchsticks
6 tablespoons rice vinegar
⅓ cup soy sauce
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1 garlic clove, minced
2 cups shredded rotisserie chicken
Ingredients
8 ounces cellophane noodles or rice vermicelli
3 carrots, peeled and cut into 2-inch-long matchsticks
2 seedless English cucumbers, peeled and cut into 2-inch-long matchsticks
6 tablespoons rice vinegar
⅓ cup soy sauce
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1 garlic clove, minced
2 cups shredded rotisserie chicken
Ingredients
8 ounces cellophane noodles or rice vermicelli
3 carrots, peeled and cut into 2-inch-long matchsticks
2 seedless English cucumbers, peeled and cut into 2-inch-long matchsticks
6 tablespoons rice vinegar
⅓ cup soy sauce
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1 garlic clove, minced
2 cups shredded rotisserie chicken
Why This Recipe Works
We quick-pickle the vegetables while the noodles cook.
Before You Begin
We prefer English cucumbers in this recipe. If you use regular cucumbers, seed them or they will water down the dressing.
Instructions
- Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible.
- Meanwhile, toss carrots and cucumbers with 2 tablespoons vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining ¼ cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl.
- Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.
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